CN111948321A - Method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry - Google Patents
Method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry Download PDFInfo
- Publication number
- CN111948321A CN111948321A CN202010842795.6A CN202010842795A CN111948321A CN 111948321 A CN111948321 A CN 111948321A CN 202010842795 A CN202010842795 A CN 202010842795A CN 111948321 A CN111948321 A CN 111948321A
- Authority
- CN
- China
- Prior art keywords
- millet
- gas phase
- millets
- ims
- data
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 75
- 235000019713 millet Nutrition 0.000 title claims abstract description 75
- 238000001871 ion mobility spectroscopy Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 30
- 239000000126 substance Substances 0.000 claims abstract description 32
- 238000004458 analytical method Methods 0.000 claims abstract description 16
- 238000013145 classification model Methods 0.000 claims abstract description 8
- 238000012847 principal component analysis method Methods 0.000 claims abstract description 7
- 238000000513 principal component analysis Methods 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims abstract description 4
- 239000007789 gas Substances 0.000 claims description 35
- 230000014759 maintenance of location Effects 0.000 claims description 21
- 230000005012 migration Effects 0.000 claims description 15
- 238000013508 migration Methods 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 12
- 238000001228 spectrum Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims description 7
- 239000007924 injection Substances 0.000 claims description 7
- 239000012159 carrier gas Substances 0.000 claims description 6
- 239000003086 colorant Substances 0.000 claims description 6
- 239000005416 organic matter Substances 0.000 claims description 6
- 238000004451 qualitative analysis Methods 0.000 claims description 6
- 238000012360 testing method Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 238000013441 quality evaluation Methods 0.000 claims description 4
- 230000009467 reduction Effects 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 230000009466 transformation Effects 0.000 claims description 3
- 239000012855 volatile organic compound Substances 0.000 claims description 3
- 230000004069 differentiation Effects 0.000 claims description 2
- 238000011156 evaluation Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims description 2
- 238000001514 detection method Methods 0.000 abstract description 15
- 230000035945 sensitivity Effects 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000004454 trace mineral analysis Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 150000002500 ions Chemical class 0.000 description 10
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 3
- 238000010606 normalization Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 1
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 235000005775 Setaria Nutrition 0.000 description 1
- 241000232088 Setaria <nematode> Species 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- FUZZWVXGSFPDMH-UHFFFAOYSA-M hexanoate Chemical compound CCCCCC([O-])=O FUZZWVXGSFPDMH-UHFFFAOYSA-M 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- SYSQUGFVNFXIIT-UHFFFAOYSA-N n-[4-(1,3-benzoxazol-2-yl)phenyl]-4-nitrobenzenesulfonamide Chemical class C1=CC([N+](=O)[O-])=CC=C1S(=O)(=O)NC1=CC=C(C=2OC3=CC=CC=C3N=2)C=C1 SYSQUGFVNFXIIT-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/62—Detectors specially adapted therefor
- G01N30/72—Mass spectrometers
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8675—Evaluation, i.e. decoding of the signal into analytical information
- G01N30/8679—Target compound analysis, i.e. whereby a limited number of peaks is analysed
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8675—Evaluation, i.e. decoding of the signal into analytical information
- G01N30/8686—Fingerprinting, e.g. without prior knowledge of the sample components
Landscapes
- Analytical Chemistry (AREA)
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Library & Information Science (AREA)
- Engineering & Computer Science (AREA)
- Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
Abstract
The invention discloses a method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry, belonging to the technical field of rapid analysis and detection. The method comprises the steps of collecting samples, heating and incubating, establishing a classification model by adopting a principal component analysis method, preprocessing data before establishing the model, specifically, filtering the data by a standard deviation option, normalizing by using median standardization, converting logarithmic data, and finally performing principal component analysis after full-range scale processing; the different millet samples are distinguished according to the main component analysis result; the similarity between different varieties of millet can be seen. The invention can carry out trace analysis and two-dimensional separation detection on the millet sample, greatly improves the accuracy of detection of the aroma substances, has higher sensitivity, shortens the detection time and meets the requirements of quick detection and analysis.
Description
Technical Field
The invention belongs to the technical field of rapid analysis and detection, and particularly relates to a method for evaluating aroma components of millets of different varieties based on Gas Chromatography-Ion Mobility spectrometry (GC-IMS).
Background
Millet (Foxtail Millet) belongs to the family poaceae, the genus setaria, the name chestnut, commonly known as Millet, and originates from the yellow river basin of china, and has a history of about 8000 years to date. Millet is widely distributed in China, at present, up to 23 provinces with statistical areas exist, millet is mainly distributed in Shandong, Shanxi, Hebei, Henan, inner Mongolia, Liaoning, Shanxi, Heilongjiang, Gansu and Jilin, and the millet areas of the 10 provinces account for 96.9 percent of the whole country. Wherein, Hebei, Shanxi and inner Mongolia are the main provinces of millet in China, and the yield accounts for 25.3%, 17.9% and 15% of the total yield of millet in China respectively. Millet is rich in nutrition, contains various vitamins, minerals, essential amino acids, unsaturated fatty acids and other nutrient substances necessary for human bodies, and also contains various bioactive substances beneficial to the human bodies, so that millet is often regarded as a dietary supplement for treating type II diabetes, obesity, cardiovascular diseases and the like at present. Due to the growing consumer demand for health foods, it is expected that millets will be consumed more widely in the future. The aroma is an important index influencing the edible quality of millet, and the research on the aroma of millet is mainly developed by technologies such as sensory analysis, gas chromatography-mass spectrometry, electronic nose and the like. Sensory analysis requires professional experimenters, is easily influenced by external factors, and wastes time and labor. The gas chromatography-mass spectrometry technology has the defects of difficult identification of isomers, complex operation, long analysis time, expensive equipment and the like, and is difficult to popularize in China. The electronic nose has the defects of poor detection precision and unqualified components. The traditional flavor research method cannot meet the evaluation effect and efficiency of millet aroma at present, so that a new method for quickly and efficiently evaluating millet aroma components is urgently needed to be explored.
Ion Mobility Spectroscopy (IMS) was first introduced at the end of the 60's 20 th century as a tool technology for detecting trace amounts of gaseous organic compounds at atmospheric pressure. The principle of the IMS technology is that sample steam is converted into ions under atmospheric pressure, enters a drift region through an ion grid gate under the action of a weak electric field, and finally reaches a detector through a drift gas shift region. Compared with other technologies, the gas chromatography and ion mobility spectrometry combined technology (GC-IMS) has higher sensitivity, can perform trace analysis and two-dimensional separation detection on a sample, greatly improves the accuracy of mixture detection, shortens the detection time, and meets the requirements of rapid detection and analysis.
Disclosure of Invention
The invention aims to provide a method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry, which is characterized in that a rapid and efficient quality evaluation method for the aroma components of the millets is established by adopting a gas chromatography-ion mobility spectrometry (GC-IMS) technology, and specifically comprises the following steps:
step 4, extracting characteristic areas of different millet fingerprints by using a comparison method according to the difference of peak intensity signals or colors of characteristic substances in the fingerprints;
and 5, establishing a classification model by adopting a principal component analysis method, and performing orthogonal transformation and dimension reduction on the fragrance substance peak intensity data in all the characteristic regions to finish the distinguishing of different millet samples.
In the step 1, 5g of each collected sample is respectively placed in a 20m L headspace bottle.
The step 2 is to carry out testing by GC-IMS through headspace sampling, and the specific parameters are set as follows: type of column: FS-SE-54-CB-0.5 column (15 m.times.0.53 mm); column temperature: 40 ℃; carrier gas flow: 0-2min,5mL/min, 2-20min,5mL/min-100m L/min; drift gas flow rate: 150 mL/min; carrier gas/drift gas: n is a radical of2(ii) a IMS temperature: 45 ℃; temperature of the sample injection needle: 98 deg.C; sample introduction volume: 500 mu L of the solution; analysis time: and 15 min.
Said step 3 collecting retention time, migration rate and relative separationEstablishing a fingerprint spectrum based on the data of the sub-peak intensity, wherein the ordinate is gas phase retention time, the abscissa is ion migration time, the left vertical line is an RIP peak (reaction ion peak, drift time is 8.03ms), and each point on two sides of the RIP peak represents the concentration of one volatile organic compound; the RIP peak is interrupted because the charges carried by the hydrated protons are taken away by the substances with the same gas phase retention time on the right side; and by GC
The qualitative analysis is carried out on the substance by an NIST gas phase retention index database and an IMS migration time database of G.A.S. which are arranged in IMS Library Search software.
Step 4, a comparison method is used, namely, the characteristic regions of different millet fingerprints are extracted according to the difference of peak intensity signals or colors of characteristic substances in the fingerprints; the characteristic region of the millet fingerprint consists of all volatile organic matter signal peaks contained in the sample millet, and each column is an organic matter under the same retention time and drift time, namely the signal peaks of the same substances in different samples.
Step 5, a classification model is established by adopting a principal component analysis method, data needs to be preprocessed before establishing the model, specifically, data is filtered through a standard deviation option, normalization is carried out by utilizing median normalization, then logarithmic data conversion is adopted, and finally principal component analysis is carried out after full-range scale processing; the similarity between different varieties of millets can be seen through the principal component analysis result, and the differentiation of different millet samples is completed.
The invention has the advantages that the gas phase ion mobility spectrometry technology is applied to the analysis of the millet sample for the first time; the method can visually compare the difference between millets of different varieties according to the change of the aroma fingerprint spectrogram of the sample, finish the distinguishing of different millet samples, and simultaneously, can further adopt a chemometrics means to realize the quick and accurate distinguishing of the millets of different varieties. Compared with the prior art, the gas-phase ion mobility spectrometry technology does not need a pretreatment process, and avoids the interference of an external solvent. In addition, the method also has the advantages of low detection limit, short detection time, abundant detection substances, simple and easy analysis operation, high result accuracy and the like, thereby having higher application value.
Drawings
FIG. 1 two-dimensional fingerprint of fragrance substance of Peak Red valley
FIG. 2-4 is a Gallery Plot of fragrance substance peaks selected from gas phase ion mobility spectrograms of different varieties of millet samples;
FIG. 5 principal Components analysis of different varieties of millet samples
Detailed Description
The invention provides a method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry, which adopts a gas chromatography-ion mobility spectrometry (GC-IMS) technology to establish a quick and efficient quality evaluation method for the aroma components of the millets, and specifically comprises the following steps:
step 4, extracting characteristic areas of different millet fingerprints by using a comparison method according to the difference of peak intensity signals or colors of characteristic substances in the fingerprints;
and 5, establishing a classification model by adopting a principal component analysis method, and performing orthogonal transformation and dimension reduction on the fragrance substance peak intensity data in all the characteristic regions to finish the distinguishing of different millet samples. The invention is further described with reference to the following figures and examples.
The embodiment adopts a gas chromatography-ion mobility spectrometry (GC-IMS) technology to establish a quick and efficient quality evaluation method for millet aroma components, and comprises the following specific steps:
1, collecting a sample: weighing 5g samples of Haemangg (FH), ZN21, Chi 6(CG6), Chi 17(CG17), Zhang miscellaneous cereal 10 (ZZ10), Chi 8 (CG8), Yu cereal 18 (YG18), Zhonggu 2 (ZG2), Huangjin cereal (HJ) and Hongmuitou crushing car (HM) and placing the samples in 20m L headspace bottles respectively.
2, the millet is incubated at 95 ℃ for 15 minutes, and is tested by GC-IMS through headspace sample injection, and the specific parameters are set as follows: type of column: FS-SE-54-CB-0.5 column (15 m.times.0.53 mm); column temperature: 40 ℃; carrier gas flow: 0-2min,5mL/min, 2-20min,5mL/min-100m L/min; drift gas flow rate: 150 mL/min; carrier gas/drift gas: n is a radical of2(ii) a IMS temperature: 45 ℃; temperature of the sample injection needle: 98 deg.C; sample introduction volume: 500 mu L of the solution; analysis time: and 15 min.
And 3, collecting data of retention time, migration rate and relative ion peak intensity, and establishing a fingerprint spectrum based on the data, wherein the two-dimensional fingerprint spectrum of the aroma substances in the peak red valley is shown in figure 1. In fig. 1, the ordinate is gas phase retention time, the abscissa is ion migration time, and the left vertical line of the graph is RIP peak (reaction ion peak, drift time is 8.03 ms); each point on both sides of the RIP peak represents a volatile organic compound, the white circle represents a low concentration, and the black point in the circle represents a high concentration; the RIP peak is interrupted because the charges carried by the hydrated protons are taken away by the substances with the same gas phase retention time on the right side; (ii) a The numbers next to the circles in fig. 1 indicate different peak materials.
By GC
Qualitative analysis is carried out on substances by an NIST gas phase retention index database arranged in IMS Library Search software and an IMS migration time database of G.A.S., wherein the qualitative result of the two-dimensional fingerprint spectrum of the fragrant substances of the peak red valley millet is shown in Table 1.
In addition, the millet is incubated at 60 ℃ for 40 minutes by using the GC-MS technology and then injected into an instrument to complete analysis, wherein the GC-MS qualitative result of the fragrance substances of the peak red valley millet is shown in Table 2. Comparing table 1 and table 2, it can be seen that more aroma is obtained by GC-IMS, which on the one hand is more extracted due to increased incubation temperature, and on the other hand shows high sensitivity and low detection limit of GC-IMS to aroma.
And 4, extracting characteristic areas of different millet fingerprints by using a comparison method, namely extracting the characteristic areas of different millet fingerprints according to the difference of peak intensity signals or colors of characteristic substances in the fingerprints. The results are shown in FIG. 2. Each line in fig. 2 is a millet sample, the characteristic region of the millet fingerprint consists of all the volatile organic matter signal peaks contained in the sample, and each column is the signal peak of organic matter (the same substance in different samples) under the same retention time and drift time. The 10 millet samples contained some common volatile components, such as butyl acetate, 2-methyl propanol, valeraldehyde, etc., as can be seen in fig. 2; many volatile components are present in 10 millet samples, but the concentrations differ as follows: 3-methyl butyl acetate, ethyl hexanoate, ethyl 3-methylbutyrate, and the like, as can be seen in FIG. 3; in addition, figure 4 can find that certain volatile substances are present in higher concentrations in some millet samples, such as benzaldehyde in the middle valley No. 2, 1-octen-3-ol in the red valley No. 8, the yu valley No. 18, the middle valley No. 2, and the red shoot breaker.
And 5, establishing a classification model by adopting a principal component analysis method to finish the distinguishing of different millet samples. The method comprises the steps of preprocessing data before modeling, specifically, filtering the data through a standard deviation option, normalizing by using median normalization, converting logarithmic data, and finally performing principal component analysis after full-range scale processing. The similarity between millets of different varieties can be seen through the position distribution of the main component analysis results of millets of various varieties in figure 5, such as: the three samples of ZN17, Chigu 6 CG6 and Chigu 17 CG17 are very close in position, which shows that the similarity is very high from the fragrance perspective; the peak red valley and the middle valley No. 2 are similar to the individual species except that the species is different from most varieties of millet.
TABLE 1 qualitative result of two-dimensional fingerprint of fragrant substances of millet
TABLE 2 qualitative results of millet aroma GC-MS
Claims (6)
1. A method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry is characterized in that a rapid and efficient quality evaluation method for the aroma components of the millets is established by adopting a gas chromatography-ion mobility spectrometry (GC-IMS) technology, and specifically comprises the following steps:
step 1, collecting a sample;
step 2, incubating the millet for 15 minutes at 95 ℃, and testing by GC-IMS through headspace sample injection;
step 3, collecting data of retention time, migration rate and relative ion peak intensity, establishing a fingerprint spectrum based on the data, and simultaneously carrying out qualitative analysis on the aroma substances by adopting an NIST gas phase retention index database built in GC x IMS Library Search software and an IMS migration time database of G.A.S.;
step 4, extracting characteristic areas of different millet fingerprints by using a comparison method according to the difference of peak intensity signals or colors of characteristic substances in the fingerprints;
and 5, establishing a classification model by adopting a principal component analysis method, and performing orthogonal transformation and dimension reduction on the fragrance substance peak intensity data in all the characteristic regions to finish the distinguishing of different millet samples.
2. The method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry as claimed in claim 1, wherein 5g of collected samples are respectively placed in 20mL headspace bottles in step 1.
3. The method for perfuming millet of different varieties based on gas phase ion mobility spectrometry as claimed in claim 1The component evaluation method is characterized in that the step 2 is to test by GC-IMS through headspace sampling, and the specific parameters are set as follows: type of column: FS-SE-54-CB-0.5 column (15 m.times.0.53 mm); column temperature: 40 ℃; carrier gas flow: 0-2min,5mL/min, 2-20min,5mL/min-100 mL/min; drift gas flow rate: 150 mL/min; carrier gas/drift gas: n is a radical of2(ii) a IMS temperature: 45 ℃; temperature of the sample injection needle: 98 deg.C; sample introduction volume: 500 mu L of the solution; analysis time: and 15 min.
4. The method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry as claimed in claim 1, wherein the step 3 collects data of retention time, migration rate and relative ion peak intensity, and establishes a fingerprint spectrum based on the data, the ordinate is gas phase retention time, the abscissa is ion migration time, the left vertical line is RIP peak (reaction ion peak, drift time is 8.03ms), and each point on two sides of the RIP peak represents the concentration of one volatile organic compound; the RIP peak is interrupted because the charges carried by the hydrated protons are taken away by the substances with the same gas phase retention time on the right side; and qualitative analysis is carried out on the substances by adopting an NIST gas phase retention index database built in GC x IMS Library Search software and an IMS migration time database of G.A.S.
5. The method for evaluating the aroma components of millets of different varieties based on gas phase ion mobility spectrometry as claimed in claim 1, wherein the step 4 utilizes a comparison method, namely extracting the characteristic areas of different millets fingerprint spectra according to the difference of peak intensity signals or colors of characteristic substances in the fingerprint spectra; the characteristic region of the millet fingerprint consists of all volatile organic matter signal peaks contained in the sample millet, and each column is an organic matter under the same retention time and drift time, namely the signal peaks of the same substances in different samples.
6. The method for evaluating the aroma components of the millets of different varieties based on the gas phase ion mobility spectrometry as claimed in claim 1, wherein the step 5 is to establish a classification model by a principal component analysis method, pre-process the data before establishing the classification model, specifically, filter the data by a standard deviation option, normalize the data by using median standardization, convert the logarithmic data, and finally analyze the principal component after full-range scale processing; the similarity between different varieties of millets can be seen through the principal component analysis result, and the differentiation of different millet samples is completed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010842795.6A CN111948321A (en) | 2020-08-20 | 2020-08-20 | Method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010842795.6A CN111948321A (en) | 2020-08-20 | 2020-08-20 | Method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111948321A true CN111948321A (en) | 2020-11-17 |
Family
ID=73358971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010842795.6A Pending CN111948321A (en) | 2020-08-20 | 2020-08-20 | Method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111948321A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112578042A (en) * | 2020-11-25 | 2021-03-30 | 广西壮族自治区农业科学院 | Grape postharvest storage period evaluation method based on characteristic aroma substance fingerprint spectrum |
| CN113390980A (en) * | 2021-05-24 | 2021-09-14 | 中国农业科学院农产品加工研究所 | Method for evaluating flavor substance change in pancake processing |
| CN113533551A (en) * | 2021-06-08 | 2021-10-22 | 广西科技大学 | GC-IMS-based fragrant rice shared flavor fingerprint spectrum extraction method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA3056987A1 (en) * | 2017-04-07 | 2018-10-11 | Akzo Nobel Coatings International B.V. | Coating compositions containing a hydroxyphenyl functional polymer and a latex polymer |
| CN109324124A (en) * | 2018-06-29 | 2019-02-12 | 天津科技大学 | The detection method of difference small-molecule substance in efficient identification xanthochromia and normal paddy |
| CN110441423A (en) * | 2019-08-08 | 2019-11-12 | 山东省粮油检测中心 | A kind of method and its system measuring grain fragrance component |
| DE102019111969A1 (en) * | 2018-05-09 | 2019-11-14 | Nuctech Company Limited | GATE SAMPLE DETECTION SYSTEM AND SAMPLE CHECK METHOD |
| CN111551644A (en) * | 2020-04-03 | 2020-08-18 | 黄埔海关技术中心 | Method for tracing origin of imported fragrant rice based on ion mobility spectrometry technology |
-
2020
- 2020-08-20 CN CN202010842795.6A patent/CN111948321A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA3056987A1 (en) * | 2017-04-07 | 2018-10-11 | Akzo Nobel Coatings International B.V. | Coating compositions containing a hydroxyphenyl functional polymer and a latex polymer |
| DE102019111969A1 (en) * | 2018-05-09 | 2019-11-14 | Nuctech Company Limited | GATE SAMPLE DETECTION SYSTEM AND SAMPLE CHECK METHOD |
| CN109324124A (en) * | 2018-06-29 | 2019-02-12 | 天津科技大学 | The detection method of difference small-molecule substance in efficient identification xanthochromia and normal paddy |
| CN110441423A (en) * | 2019-08-08 | 2019-11-12 | 山东省粮油检测中心 | A kind of method and its system measuring grain fragrance component |
| CN111551644A (en) * | 2020-04-03 | 2020-08-18 | 黄埔海关技术中心 | Method for tracing origin of imported fragrant rice based on ion mobility spectrometry technology |
Non-Patent Citations (4)
| Title |
|---|
| 王熠瑶 等: "基于GC-IMS技术分析糙米储藏过程中风味物质变化", 《食品与发酵工业》 * |
| 王熠瑶 等: "基于GC-IMS技术分析糙米储藏过程中风味物质变化", 《食品与发酵工业》, vol. 46, no. 6, 31 March 2020 (2020-03-31), pages 250 - 255 * |
| 赵卿宇 等: "大米储藏过程品质变化及其动力学", 《食品科学》 * |
| 赵卿宇 等: "大米储藏过程品质变化及其动力学", 《食品科学》, 20 December 2019 (2019-12-20), pages 1 - 14 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112578042A (en) * | 2020-11-25 | 2021-03-30 | 广西壮族自治区农业科学院 | Grape postharvest storage period evaluation method based on characteristic aroma substance fingerprint spectrum |
| CN113390980A (en) * | 2021-05-24 | 2021-09-14 | 中国农业科学院农产品加工研究所 | Method for evaluating flavor substance change in pancake processing |
| CN113390980B (en) * | 2021-05-24 | 2023-08-25 | 中国农业科学院农产品加工研究所 | Evaluation method for flavor substance change in pancake processing |
| CN113533551A (en) * | 2021-06-08 | 2021-10-22 | 广西科技大学 | GC-IMS-based fragrant rice shared flavor fingerprint spectrum extraction method |
| CN113533551B (en) * | 2021-06-08 | 2023-10-03 | 广西科技大学 | GC-IMS-based extraction method of fragrant rice sharing flavor fingerprint spectrum |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111948321A (en) | Method for evaluating aroma components of millets of different varieties based on gas phase ion mobility spectrometry | |
| CN106053628B (en) | A kind of method that fast qualitative quantifies fragrance component in tealeaves | |
| CN108426968B (en) | Classification method of winter honey and Chinese tallow tree honey | |
| CN112578039B (en) | Method for analyzing and identifying adulterants in bird's nest | |
| CN103115892A (en) | Method for preparing ginkgo leaf extract by using near infrared spectroscopy analysis technology | |
| CN109164190A (en) | A method of distinguishing different sources black tea | |
| Wang et al. | HPLC method for the simultaneous quantification of the major organic acids in Angeleno plum fruit | |
| CN112525869A (en) | Sectional type detection method for pesticide residues | |
| CN106442766A (en) | Method for fast detecting gamma-aminobutyric acid in baijiu | |
| CN112578046A (en) | Method for rapidly identifying mango varieties based on gas chromatography-ion mobility spectrometry technology | |
| CN103226140A (en) | High performance liquid chromatography based illegal cooking oil cluster analysis method | |
| CN110231328B (en) | Raman spectrum quantitative analysis method based on half-peak height distance method | |
| CN114994202A (en) | Garlic producing area identification method based on GC-IMS technology | |
| CN110687215A (en) | Method for predicting tea year by using metabonomics technology | |
| CN110632114B (en) | Method for rapidly detecting various edible oil analysis indexes based on NMR technology | |
| CN103743849A (en) | Ion chromatography-high resolution mass spectrum hyphenation method for screening and authenticating multiple organic acids in dairy products synchronously and rapidly | |
| CN113466363B (en) | Method for identifying sulfur-fumigated hawthorn | |
| CN115015461A (en) | Identification method of meat volatile flavor substances and application thereof | |
| CN113899826A (en) | Method and system for classifying astragalus seeds | |
| CN113533587A (en) | Method for identifying pepper powder variety based on gas phase ion mobility spectrometry | |
| CN105158350A (en) | Method for identifying edible oil by using specific oxidation product | |
| CN115266897B (en) | Gas phase ion mobility spectrometry analysis method for volatile component change after cow milk degreasing | |
| CN113533551B (en) | GC-IMS-based extraction method of fragrant rice sharing flavor fingerprint spectrum | |
| CN115436520B (en) | Construction and detection method of luffa UPLC characteristic spectrum | |
| CN109001358B (en) | Method for determining small molecular compounds in olive oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201117 |
|
| RJ01 | Rejection of invention patent application after publication |